Nutrition Q&A: Winter-Crop Vegetables

Some of my all-time favorite veggies are in season now and are easy to prepare in batches for week-long variety (in both taste and nutritional value). Beets contain potassium, magnesium, iron and folic acid, and may also reduce inflammation and facilitate muscle recovery. Roast them in the oven or wrap them in aluminum foil and grill them.

Fiber-rich, cholesterol-fighting Brussels sprouts have a reputation as the vegetable everyone hates, but when I challenge people to try them roasted in the oven with only a sprinkle of salt, pepper and olive oil until crispy, most are surprised by how much they love them!